with German-Style Potato Salad
Ingredients: Red potato • Ground beef • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Yellow onion • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Parsley.
Allergens
Utensils
Tags
Ground Beef
250 g
Artisan Bun
2 unit(s)
Dijon Mustard
1 tbsp
Dill Pickle, sliced
90 mL
Red Potato
350 g
Yellow Onion
1 unit(s)
Mayonnaise
4 tbsp
Parsley
7 g
Cheddar Cheese, shredded
0.5 cup
Panko Breadcrumbs
0.165 cup
Ketchup
2 tbsp
Sugar
1 tsp
Oil
0.5 tbsp
Pepper
0.313 tsp
Salt
0.375 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring often, until softened slightly.
- Add 1 tsp (2 tsp) sugar and season with salt. Cook for 3-4 min, stirring occasionally, until onions are dark golden.
- Remove the pan from heat.
- Transfer onions to a small bowl, then set aside. Carefully wipe the pan clean.
- Meanwhile, in a medium bowl, combine beef, half the panko (use all for 4 servings), half the Dijon, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper. (TIP: If you prefer more tender patties, add an egg to mixture!)
- Form mixture into 2 (4) 5-inch-wide patties.
- Reheat the same pan (from step 2) over medium-high.
- When hot, add patties to the dry pan. Pan-fry for 4-5 min per side, until cooked through.** (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.)
- Meanwhile, finely chop pickles, reserving pickle juice.
- Roughly chop parsley.
- In another small bowl, stir together ketchup, half the pickles and 1 tbsp (2 tbsp) mayo. (NOTE: This is your tangy sauce.)
- When potatoes are fork-tender, drain and return them to the pot, off heat.
- To the pot with potatoes, add parsley, reserved pickle juice, remaining pickles, remaining mayo and remaining Dijon. Season with pepper, then gently stir to coat.
- Halve buns. On an unlined baking sheet, arrange buns, cut-side up. Sprinkle cheese over bottom buns.
- Toast buns in the middle of the oven for 2-3 min, until cheese melts. (TIP: Keep an eye on them so they don't burn!)
- Spread tangy sauce on top buns.
- Stack patties and caramelized onions on cheesy bottom buns. Close with top buns.
- Divide burgers and potato salad between plates.
1050
kcal
Calories
60
g
Fat
19
g
Saturated Fat
83
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
45
g
Protein
140
mg
Cholesterol
1870
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
300
mg
Calcium
7
mg
Iron
with Burger Sauce, Pickles and Potato Wedges
